YOUR SOLIN GENERATED RECIPE
Roasted Chickpea and Sweet Potato Bowl with Creamy Tahini
Enjoy a vibrant bowl of roasted chickpeas and tender sweet potatoes paired with lightly grilled chicken and drizzled with a rich, nutty tahini dressing. This wholesome bowl is accented with fresh spinach and a burst of lemon, making it a satisfying meal for breakfast, lunch, or dinner.
INGREDIENTS
1 cup cooked Chickpeas
1 medium Sweet Potato
2 ounces Chicken Breast
1 tablespoon Tahini
1 cup Spinach
1 tablespoon Lemon Juice
1 teaspoon Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Rinse and drain the chickpeas. Toss them in a small amount of garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
Peel and cube the sweet potato. Lightly season with salt and a sprinkle of garlic powder. Spread the cubes on another part of the baking sheet or on a separate tray.
Roast both chickpeas and sweet potato in the oven for about 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the sweet potato is tender.
While the chickpeas and sweet potato roast, season the chicken breast lightly with salt and pepper and grill or pan-sear over medium heat until fully cooked, about 4-5 minutes per side. Once cooked, slice into bite-size pieces.
In a small bowl, whisk together tahini and lemon juice. Add a splash of water if needed to reach a creamy drizzle consistency.
Assemble the bowl by placing a base of fresh spinach, topping it with roasted chickpeas, sweet potato cubes, and sliced chicken breast.
Drizzle the creamy tahini dressing over the bowl, adjust seasoning with additional salt and pepper if desired, and serve immediately.